Ann's Kreplach

Title:
Ann's Kreplach

Yield:
8 Servings

Categories:
Meat




Ingredients:




-----------------------------------DOUGH-----------------------------------


     2 c  Flour


     2    Eggs


     1 tb Warm water (room


          -temperature)


   1/2 ts Salt





----------------------------------FILLING----------------------------------


   1/2 c  Onions; minced


     1 tb Chicken fat


   1/2 lb Raw ground beef or


     1 c  Cooked chicken; ground


          Salt to taste


          Freshly ground black pepper


     1 ts Parsley; chopped





 From: sybel@ix.netcom.com (Ruth Donenfeld)


 


 Date: Fri, 9 Aug 1996 08:51:59 -0700


 Dough: put dough on kneading board; make a well. In center of well add


 eggs, water and salt. Using your hands, mix in the eggs, breaking the yolks


 as you go, and as you mix, you add more and more of the flour to the center


 and knead for 10 minutes. (Or just put it in the mixer and knead for 5


 minutes.  Add more flour if mix becomes sticky. This is a good noodle


 dough.  Form it into a ball, wrap in plastic wrap or foil. Let rest at room


 temp for 30 minutes.


 


 Filling: melt chicken fat, add onions, saute until soft and opaque. DO NOT


 LET BURN. If using the beef, add and cook until it turns grey.  Remove from


 heat, add parsley, salt and pepper. If using chicken, just add to onions


 and seasonings. To make kreplach: Cut dough ball in thirds for easier


 handling. Keep unused parts covered until using. Roll dough out on floured


 board until it is very thin, about 1/8 inch. Trim off rough edges. Cut


 dough into 2 1/2 inch squares. Place about a teaspoon filling into center


 of each square. Fold dough in half to make a triangle. Moisten edges and


 pinch to seal.  Repeat this with the rest of the dough and fillings. Let


 kreplach sit on a floured board for 15-20 minutes before cooking them in a


 large pot of salted, boiling water. Cook for 20 minutes, drain and broil to


 brown them.  Or cook them for 25 minutes and serve immediately in chicken


 soup.  Or instead of boiling, fry in hot oil to be served as appetizers.


 


 JEWISH-FOOD digest 310


 


 From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.